Photo: Veal Scaloppine with Asparagus and Chanterelle Cream Sauce Recipe
Ingredients
- 24 young asparagus spears
- 2 tablespoons unsalted butter, plus 1 tablespoon for sauteeing rolls
- 1 teaspooon minced garlic
- 2 cups chanterelle mushrooms
- 1/4 cup white vermouth
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper
- 6 (4-ounce) pieces veal scaloppine (recommended: Provimi veal)
- 2 tablespoons all-purpose flour
- 12 slices provolone
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Directions
Preheat the oven to 400 degrees F.
In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color.
Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm.
Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds.
Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted.
Serve with the chanterelle sauce.
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By meeshelles
on December 23, 2010
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DE-FREAKING-LICIOUS. Is that a word? No. But it should be. I made this for dinner tonight and my husband (who hates asparagus, all mushrooms, and has never had veal absolutely loved it. He is the most particular person when it comes to food, so his loving it is not necessarily a sign that it is good, but our BOTH loving it sure must be, because we come from two completely different food worlds.
I modified the recipe while cooking, adding salt and pepper to the sauce and a little fresh lemon juice before serving to prevent curdling and improve the texture (it was very runny. Overall, this is one of my favorite recipes, it is the first time I have used Chaneterelles, and I can't wait to experiment with this recipe using different meats and vegetable fillings SOON. I also used 2 slices of provolone per roll, but they sort of melted everywhere. Hope someone will give this one a try. It's very rich (perfect after a workout and pairs wonderfully with sauteed baby spinach and risotto.
By bsharona_2537418
Pearland, TX
on August 16, 2005
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The chanterelle sauce was wonderful. However, the veal and cheese did not work together. Cook the rolls slightly longer then recommended and try a more subtle cheese.
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